Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1½ tsp cornstarch
- ¼ tsp salt
Wet Ingredients
- ¾ cup (12 tablespoons) unsalted butter, melted and cooled
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 egg, room temperature
- 2 tsp vanilla extract
- 1 tsp almond extract
Add-ins and Toppings
- 1 cup chopped pistachios (reserve ¼ cup for sprinkling)
- 6 oz (about 1 cup) semi-sweet chocolate, melted for spreading
Instructions
- Preheat and prepare pistachios: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silpat. Roughly chop the pistachios and set aside ¼ cup for topping.
- Melt butter: In a large bowl, melt the unsalted butter using the microwave or stovetop. Allow it to cool slightly before using.
- Mix dry ingredients: In a separate medium bowl, whisk together all-purpose flour, baking soda, cornstarch, and salt until well combined.
- Combine butter and sugars: Add the brown sugar and granulated sugar to the melted butter and whisk until smooth and lump-free. Beat in the egg, vanilla extract, and almond extract until fully incorporated.
- Form cookie dough: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined without overmixing.
- Fold in pistachios: Gently fold in the chopped pistachios to evenly distribute them throughout the dough.
- Scoop and shape: Using a cookie scoop or tablespoon, portion about 2 ounces of dough per cookie. Roll each portion into a ball and place on the prepared cookie sheet, spacing about 2 inches apart.
- Bake: Bake in the preheated oven for 7 minutes, watching for golden edges and slightly soft centers. Remove from oven and let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt chocolate: While cookies cool, melt the semi-sweet chocolate either using a stovetop double boiler method—placing a heatproof bowl over simmering water and stirring continuously—or in the microwave in 20-30 second intervals, stirring after each until smooth.
- Spread chocolate and decorate: Once cookies are fully cooled, use an offset spatula or back of a spoon to spread melted chocolate over half of each cookie. Sprinkle with reserved chopped pistachios for crunch and decoration.
- Set chocolate: Allow the chocolate to harden at room temperature or speed the process by refrigerating the cookies briefly until firm.
Notes
- Ensure butter is melted and cooled to avoid cooking the egg or altering dough texture.
- Do not overbake cookies; centers should remain slightly soft for the best texture.
- When melting chocolate via double boiler, avoid water contact to prevent chocolate seizing.
- Microwave chocolate in short bursts and stir between intervals to prevent burning.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
